African Spiced Shrimp

The boisterous sea of liberty is never without a wave.
Thomas Jefferson


A new shrimp dish with great surprise flavors and relatively easy to put together, but one problem the unavailable Ras El Hanout the all important Moroccan spice blend. Luckily I had all the spices for the blend that someone had posted online so I made a small portion for this dinner.

I made a few changes in some of the ingredients to avoid going to the store, but nothing unusual…

10 ounces peeled, deveined shrimp (I had 1 lb), drizzle a little olive oil over and season Ras El Hanout
4 cloves of garlic minced
3-5 ounces fresh baby spinach, rough chopped
1 carrot peeled and diced
1 small bunch parsley, chopped
Juice of a lemon (I used some preserved lemons)
3-4 pitted prunes, chopped
4 dried figs , chopped
4-5 dates, pitted and chopped
1 small red onion, diced
¼ cup honey roasted almonds with cranberries
1 cup or more of cooked couscous I had about 2 cups
6 ounces canned tomato sauce *8 ounces it the original amount and I found between 4-6 was good for my 2 cups of couscous, but you might prefer more sauce
EVOO

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Have all of your ingredients ready. Heat a pan over medium heat and add a little olive oil and sauté carrots, onions and garlic for 3-5 minutes to soften the carrots and onions.

Add the spinach to the pot of couscous and cook for 30 seconds to 1 minute to wilt the spinach a bit, add the tomato sauce, , dates, prunes, almonds, half the parsley and ¼ cup water and a drizzle of olive oil. Season with salt and pepper to taste and cook for 2-3 minutes or until heated through. Remove from heat and add 1/2 the lemon juice. Take off heat and set aside while you sauté the shrimp.

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Sauté shrimp over med high heat until opaque take off heat and add the rest of the lemon juice, plate couscous and top with shrimp, garnish with parsley.